Monday, July 18, 2016

Blueberry & Brown Sugar Muffins

My dad has been sending me home with lots of fresh blueberries lately, so when it was time to bake something for our Sunday School breakfast social over the weekend, I decided to experiment with a new muffin recipe.

I do love the taste of ripe, fresh blueberries oozing through a muffin, especially since the result looks like a nice and tidy little cobbler. I also like the crunch of brown sugar on top of a muffin, so …

I decided to add cinnamon to my blueberry muffins, top them with brown sugar, and the result was a muffin I believe I'll be enjoying for quite a while to come. Maybe you too?

Blueberry & Brown Sugar Muffins

1-1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon cinnamon

1/3 cup vegetable oil

1 large egg

1/3 to 1/2 cup milk (I used 2-percent milk)

1-1/2 teaspoons vanilla

1 cup fresh blueberries

About 1/3 cup brown sugar, or as desired

Preheat oven to 400 degrees. In a medium bowl, add flour,
sugar, salt, baking powder, and cinnamon and mix well. In a 1-cup glass measuring cup, add
the vegetable oil, egg, and enough milk to bring the total contents of the
measuring cup to 1 cup. Add vanilla and blend well. Add wet ingredients to dry
ingredients and mix lightly, just till combined. Fold in blueberries. Divide batter among paper muffin
cups, sprinkle with a scant teaspoon or so of brown sugar, and bake for 17-20 minutes or until a toothpick or tester comes out clean. Yields 12 muffins.

They look so beautiful! My family loves blueberry muffins and I will certainly be trying this recipe! Would you share where you found the beautiful paper cups? I have never seen any quite so pretty! Perfect for a tea party!